Freshness Assessment of Milkfish (Chanos Chanos) Using LabVIEW: Image Processing

In a fast-changing world, tradition must adapt with technology. In many industries today, quality control is a method that should be consistent and reliable. One of the industries that are highly in need of this is the global seafood export industry. As humans are subjective, there is a requisite for a technology that would implement certain standards in the industry. This research paper focuses on milkfish (chanos chanos) and the factors affecting its freshness. First are the eyes. They must be clear at the sclera. Red eyes are not necessarily the standard in fish freshness as the fish may be injured during its travel. Second are the gills. The gills must not be brown in color. Third are the scales. Freshly caught fish gives off a metallic shine to its scale as opposed to days-old fish that looks matte. Through the use of Laboratory Virtual Instrument Engineering Workbench (LabVIEW), specifically the IMAQ functions, an image of a fish may be processed and analyzed. Standard set in the program will determine if a fish is fresh. This will then result to a more accurate and stable quality control assessment.